Steamed rice: benefit and harm to the body, cooking features and feedback

In the process of cleaning rice grains from the peel and embryos, a large number of biologically active substances are irreversibly lost. Therefore, past processes of grinding and polishing rice contains very few useful elements. With the purification technology attempted to fight in the United States of America. It was the military of this state that fifty years ago the method of cooking steamed rice was invented. Processed in this way, the culture becomes easy to prepare, does not lose its nutritional and positive biological qualities. In this article, steamed rice will be considered : the benefits and harm to the body, useful properties, the use of dishes for weight loss or in the composition of therapeutic diets. Running ahead, it can be noted that the product has a fairly positive effect on the body.

Method of obtaining the product

First, what is steamed rice? The benefits and harms of eating the food largely depend on the way it is produced. The technology of steaming is designed to preserve the quality of grain crops. The meaning of this treatment is that part of the beneficial vitamins and trace elements passes into the grain from the shell parts. As a consequence, glass vitreousness, which is characteristic of cultures of this type, increases.

As a result of steaming, the rice acquires a yellowish shade with an amber tint, its fragility decreases. When steaming, the starch that is contained inside is destroyed. The nuclei become monolithic, saturated with moisture and heated simultaneously.

Using the technology of steaming allows increasing the yield of the finished crop. Further, rice, which is used in the preparation of various dishes, is obtained friable and airy. Recently, the product has become quite popular. But what effect does steamed rice have on health: the benefit or harm from it to the body? This is worth considering in more detail.

Steamed rice composition

A rather rich composition of vitamins and microelements distinguishes steamed rice (the benefit and harm of any product depends on the availability and variety of groups of nutrients, nutritional value), because when steaming it retains up to 80% of useful biologically active substances.

The composition of steamed rice includes mono-, di- and polysaccharides (pectin), as well as high-molecular compounds: proteins (7.4%), lipids (0.7%) and carbohydrates (77.6%). Pectin compounds stimulate blood circulation, reduce cholesterol and normalize the microflora of the gastrointestinal tract. Monosaccharides provide the body with energy for growth (which is especially important in childhood), disaccharides perform the same function, but with excessive use can cause obesity and the development of cardiovascular diseases, and proteins, lipids and carbohydrates participate in the processes of thermoregulation, metabolic processes, saturate And provide the necessary amount of energy.

Vitamins are mainly represented by substances of group B. There are elements E and PP in the steamed rice, which accordingly resist the destruction of body cells, positively affect the health of the skin, hair and regulate the activity of the nervous system, hormonal balance. As for the vitamins of group B, steamed rice contains the following substances:

• Thiamin (B1), involved in the basic metabolic processes of the body.
• Riboflavin (B2), which facilitates the synthesis of other important elements and the conversion of amino acids.
• Pantothenic acid (B5), which takes part in the production of hormones of the adrenal cortex and corticosteroids.
• Pyridoxine (B6), which provides the exchange of amino acids and is especially important for the inception and preservation of life.
• Folic acid (B9), involved in the development of "hormones of happiness."

Lecithin, methionine, cysteine, lysine, choline - all this wealth represents a group of nutrients such as amino acids. They are the main building block of proteins. A variety of microelements that are part of the grain culture: steamed rice contains iron, magnesium, iodine, potassium, fluorine, zinc, cobalt, calcium, manganese, sodium, phosphorus.

The use of steamed rice

Of Steamed rice, however, as well as from the usual, you can cook a huge number of different dishes. First of all, this, of course, porridge. Among the sweet dishes with rice, the most known are casseroles and puddings. Put the cereal culture in soups, use as fillings. Rice perfectly suits both meat and seafood, perfectly shades and complements sour, sharp and salty dishes.

It is due to the presence of a huge number of biologically active elements, parboiled rice is used for complementary feeding of infants. Experts advise giving it to children at the age of six months. A well-known property of this culture, which is a positive effect on peristalsis, is widely used in folk medicine. But, like any product, rice and has positive properties, and can adversely affect the body.

Useful properties of steamed rice

What is the use and harm of steamed rice? Useful properties of the product largely determines the rich composition and preservation of the shells of the crop during processing, which preserves the biological value of rice.

Due to the content of lecithin and B vitamins, steamed rice improves brain activity, thus favorably affecting the central nervous system as a whole. The benefits of the dishes from this culture also extend to the work of the hematopoiesis system and the heart muscle. The use of steamed rice is recommended for patients diagnosed with atherosclerosis, as the product contributes to the improvement of the elasticity and strength of the vessels. This property is also useful for people of advanced age. In addition, the product effectively removes toxins from the body, prevents the formation of cholesterol plaques on the walls of blood vessels.

The positive effect of steamed rice does not bypass the genitourinary system. The product improves the functional capacity of the kidneys and the productivity of the digestive waste removal channels from the body, normalizes the water-salt balance.

The main feature of the product, which allows you to use steamed rice for people with various digestive disorders, is the absence of gluten. The steamed rice envelops the walls of the stomach, thereby protecting its mucosa from irritation. The product also reduces the activity of gastric juice. This culture can be used by those who suffer from such diseases as enteritis, gastritis and ulcer.

Starch, contained in steamed rice, is slowly destructured, which facilitates the slow and constant absorption of glucose into the blood. This property is especially important for those patients in whom this process is problematic. To this group of patients are people suffering from diabetes. They often use steamed rice for cooking dishes. The benefits and harms of this culture are scientifically proven by many doctors.

Negative effect of the product on the body

But not only the dignity of this culture draws the attention of buyers. Quite a lot of people are interested, is it true that steamed rice is harmful (than specifically and how to minimize the negative impact, if the use of the product is necessary, for example, as part of a therapeutic diet).

The main disadvantage of steamed rice, which at the same time is a plus - is the ability to affect intestinal peristalsis. That is, in simple language, excessive use of the product leads to constipation. But this defect can be easily eliminated: it's enough to add fresh fruits and vegetables to the dishes.

Steamed rice in weight loss diets

Steamed rice, benefits and harm, cooking and use in weight loss diets are discussed among nutritionists and slimming. Steamed rice has a low caloric content (only 123 kcal / 100 g), and its energy value is practically insignificant for the organism, so that it contributes to the fastest discharge of excess kilograms.

Nutritionists are advised to use this culture as the main product of their total diet or during the fasting days. On the same principle, and based on a variety of mono-diets using steamed rice, but do not get involved in them for a long time. The best option is to maintain a mono-diet for three days. During this period, it is necessary to use exclusively boiled rice without additives - salt, butter or spices. The diet will effectively save a few extra pounds, will cleanse the body of toxins and is fairly sparing for the body. To use steamed rice for weight loss for a longer time without harm to health, you just need to combine it with various kinds of meat and vegetables.

How else to use steamed rice to maintain health

Steamed rice contains complex carbohydrates, which are split long, so that a serving of porridge as a breakfast will be an excellent choice. Dish will be an excellent source of energy, which will give a charge of vivacity for the whole day.

Method of cooking steamed rice

Steamed rice, the benefits and harms of which have already been discussed above, retains its positive properties for further heat treatment, i.e., cooking porridge. The preparation of the dish is described below.

It is necessary to collect a pot of water and put it on the fire, the water should be twice as much as rice. By the way, the quality of the liquid must also be paid attention. It is advisable to use purified water, rather than tap water.

While water is heated, it is necessary to rinse the rice well in cold water. Although the product has undergone various stages of treatment and purification, it can still contain remains of shells or impurities in the form of other plant cultures. After boiling the water, it is necessary to slightly pour it, because in the salt water all the grains are cooked faster. Cook the rice on a small fire under a tightly fitting lid. It should be noted that steamed rice as a whole is brewed longer than usual. The cooking time is twenty to twenty-five minutes.

After this period, remove the lid from the pan, cover it with a towel and drain excess moisture. This will contribute to the fact that ultimately the rice will not turn viscous and mushy, but crumbly. To understand that the dish is ready, you can by its color. The rice from amber-yellow turns into snow-white. After all the above manipulations, the dish can be served on the table. Excellent this rice will look with greens.

The use of steamed rice for diabetics

Cereal culture is used in a variety of therapeutic diets. But what is the use and harm of steamed rice in diabetes? To treat diabetes solely with rice, of course, it is impossible, but here the use of the product for preventive purposes is entirely justified. Steamed rice greatly diversifies the diet of patients with diabetes mellitus. In addition, as mentioned above, steamed rice will promote the slow and gradual absorption of glucose and once again enrich the body with biologically active elements.

So, good digestibility, ability to provide the body with a lot of vitamins and trace elements, promoting weight loss and the possibility of using the product in the composition of medical diets - all this distinguishes steamed rice. Benefits and harm to health are studied, it is proved that the positive properties of dishes from steamed rice significantly exceed the possible negative consequences of excessive use.